Preheat oven to 400 degrees

Ingredients

2 Cups Hungry Jack Instant Mashed Potatoes
2/3 cup Bob's Red Mill Whole Wheat Pastry Flour
1 1/2 Tablespoons of Dehydrated Minced Onion
1 Tablespoon of Parsley Flakes
2 tablespoons of Sugar
1/2 teaspoon Salt
1/4 or 1/2 teaspoon of Pepper (Depending on taste)
4 teaspoons of Baking Powder
1 3/4 cup of Water
5 liquid ounces of canned milk
2 tablespoons of Imperial Vegetable Oil Spread
1 1/2 tablespoons of Canola oil

Preparation

Mix all ingredients in a mixing bowl and
beat until well mixed

Spray muffin baking pan with non-stick cooking spray

Fill muffin baking pan holes to 3/4 full

Bake for 25 minutes or until muffins are golden brown

Makes 8 Muffins

Serving: 1 Muffin

Have fun with this recipe!

Changed the ratio of the potatoe flakes and flour to 1 cup potatoe flakes and 2 cups flour. Muffins come out better. Might change this until I get the right consistancy for the muffins.

Cooking time is 35 minutes not 25 minutes. And it makes 6 muffins not 8. Just made another batch but forgot to put in the sugar, oops! Might try honey next time.